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Grilling
When grilling, food is cooked/roasted at a tempera-
ture of 150-300 °C from above. A distinction can be
made between the following kinds:
Temperature-controlled grilling
During temperature-controlled grilling, the heating
element emits a greater or lesser amount of infra-
red radiation depending on the setting of the tem-
perature selector switch. (Fig. 14)
This method of grilling is suitable for flat pieces of
meat and for browning or gratins.
Do not forget to turn grilled food!
Grilling with the hot air fan
The additional fan circulates the hot air and so
ensures a more even heat, when grilling several
items at the same time. There is no need to turn the
food frequently. (Fig. 15)
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Fig. 14
Fig. 15